, , , , , , ,

This is one gravy which is done quite easily and fast. It goes well with many Indian breakfast like Idli, Dosa, rava dosa, rava idli, Poha. The creaminess of this dish is the most welcome factor. When you don’t have enough veggies this is an apt gravy. I got to know about this from my roommates mom. She used to call this as Bombay chutney. I love ginger and she had used so much of ginger in this dish which made me love it. Recently I prepared it and here is the recipe…



Chickpea flour : 1/4 cup

Onion: 1/2 of one large

Green Chili : 2

Tomato : 1 small

Ginger : 1/2 inch piece grated

Oil : 1 teaspoon

Mustard seeds : 1/2 teaspoon

Urad dal : 1/2 teaspoon

Curry leaves : few

Cilantro : to garnish few

Salt : 1 teaspoon

Water : as required

Method :

Dry roast the chickpea flour in a pan for 3 to 4 mins, until a nice aroma comes up. Cool it down for few mins. Add water to this and make it a nice watery. You can salt to this and taste it, if needed more salt add and adjust. Chop onions, tomato, green chili.


Heat oil in pan, when it is hot add mustard seeds, urad dal. When it crackles add curry leaves. After a minute add onion, tomato, green chili, ginger. Let it turn translucent.


Now add the chickpea flour water in this. Keep stirring it would start getting thicker. Leave it to boil for 10 mins. Don’t forget to stir. Check if the chickpea flour doesn’t taste raw, if not you can stop. Else boil it for few more minutes. Garnish with Cilantro leaves.